🇵🇱 GŁÓWNY INSPEKTORAT JAKOŚCI HANDLOWEJ PL
Food & beveragesWater & wastewater
GŁÓWNY INSPEKTORAT JAKOŚCI HANDLOWEJ is a laboratory accredited by PCA under number AB 592 (Warszawa, Poland). Its accreditation scope covers 161 test methods in the following areas: Food & beverages, Water & wastewater. Test objects include: Meat and meat products, including poultry, Food E, Spirit drinks, Alcoholic mixed drinks, Pet food. Most frequently used techniques: Gravimetric method, High-performance liquid chromatography with diode array detection (…, Titrimetric method.
At a glance
- Accreditation number: PCA AB 592
- Methods in scope: 161
- Types of test objects: 53
- Techniques used: 25
- City: Warszawa, Poland
- Accreditation number
- AB 592
- Accreditation body
- PCA
- Address
- ARTYKUŁÓW ROLNO-SPOŻYWCZYCH, Aleje Jerozolimskie 98, 00-807 Warszawa, LABORATORIUM W WARSZAWIE, ul. H. Sienkiewicza 3, 00-015 Warszawa
- City
- Warszawa, Poland
What this laboratory tests (53)
- Meat and meat products, including poultry — 22 methods
- Food E — 12 methods
- Spirit drinks, Alcoholic mixed drinks — 11 methods
- Pet food — 10 methods
- Herbs and spices — 9 methods
- Juices — 8 methods
- Grape wine products — 7 methods
- Tea — 7 methods
- Fish and other aquatic animals and their products — 6 methods
- Fermented wine beverages — 4 methods
- Food, pet feed E — 4 methods
- Chilled or frozen chicken breasts — 2 methods
- Fish and other aquatic animals and their products, Milk and milk products, Frozen culinary products, Delicatessen products, Catering products, Fruit and vegetable products (including mushroom products), Juices, Non-alcoholic beverages, Bakery products, Pastry products, Sugar, Confectionery products, Herbs and spices, Food concentrates, Food additives, Foodstuffs for particular nutritional uses — 2 methods
- Frozen fish and other aquatic animals — 2 methods
- Fruit and vegetable preserves — 2 methods
- and 38 more
Analytical techniques used (25)
- Gravimetric method — 37 methods
- High-performance liquid chromatography with diode array detection (HPLC-DAD) — 10 methods
- Titrimetric method — 9 methods
- Gas chromatography with flame ionization detection (GC-FID) — 8 methods
- High-performance liquid chromatography with refractive index detection (HPLC-RID) — 8 methods
- Spectrophotometric method — 7 methods
- Extraction-gravimetric method — 5 methods
- Oscillometric method — 5 methods
- Potentiometric titration method — 5 methods
- Potentiometric titration method (Kjeldahl) — 3 methods
- Refractometric method — 3 methods
- Thin-layer chromatography (TLC) — 3 methods
- Visual method — 3 methods
- Potentiometric method — 2 methods
- Qualitative method, microscopic method — 2 methods
- and 10 more
Accreditation scope — test methods (161)
| No. | Test object | Methodology / Parameters | Technique | Reference document | |
|---|---|---|---|---|---|
| Test methods | |||||
| 1 | Food | Net content Range (1 - 10000) g Net content Range (1 - 10000) ml Directly by volume measurement Indirectly by mass and density measurement Piece count Calculated (number of pieces) |
Gravimetric method | PB-01/LW wydanie 11 z dnia 07.10.2022 r. | |
| 2 | Meat and meat products, including poultry, Fish and other aquatic animals and their products, Dairy products, Delicatessen products, Catering products, Fruit and vegetable products (including mushroom products), Foodstuffs for particular nutritional uses | Net mass after draining Range (1 - 6000) g |
Gravimetric method | Welmec 6.8 Issue 3, 2020 | |
| 3 | Meat and meat products, including poultry, Fish and other aquatic animals and their products, Milk and milk products, Frozen culinary products, Delicatessen products, Catering products, Fruit and vegetable products (including mushroom products), Cereal products, Bakery products, Pastry products, Confectionery products, Herbs and spices, Food concentrates, Foodstuffs for particular nutritional uses | Nitrogen content Range (0,01 - 12,8) g/100 g (g/100 ml) |
Potentiometric titration method (Kjeldahl) | ISO 1871:2009 | |
| 4 | Meat and meat products, including poultry, Fish and other aquatic animals and their products, Milk and milk products, Frozen culinary products, Delicatessen products, Catering products, Fruit and vegetable products (including mushroom products), Cereal products, Bakery products, Pastry products, Confectionery products, Herbs and spices, Food concentrates, Foodstuffs for particular nutritional uses | Protein content (nitrogen x 6,25), Calculated | ISO 1871:2009 | ||
| 5 | Milk and milk products, Frozen culinary products, Delicatessen products, Catering products, Fruit and vegetable products (including mushroom products), Cereal products, Bakery products, Pastry products, Confectionery products, Food concentrates, Foodstuffs for particular nutritional uses | Fat content Range (0,01 - 81) g/100 g (g/100 ml) |
Extraction-gravimetric method | PB-48/LW wydanie 8 z dnia 30.09.2025 r. | |
| 6 | Milk and milk products, Frozen culinary products, Delicatessen products, Catering products, Fruit and vegetable products (including mushroom products), Cereal products, Bakery products, Pastry products, Confectionery products, Food concentrates, Foodstuffs for particular nutritional uses | Fat content in dry matter, Calculated | PB-48/LW wydanie 8 z dnia 30.09.2025 r. | ||
| 7 | Meat and meat products, including poultry, Fish and other aquatic animals and their products, Milk and milk products, Delicatessen products, Catering products, Fruit and vegetable products, Juices, Non-alcoholic beverages, Alcoholic beverages, Cereal products, Bakery products, Pastry products, Confectionery products, Herbs and spices, Food concentrates, Food additives, Foodstuffs for particular nutritional uses | Sodium content Range (0,001 - 40) g/100 g (g/100 ml) |
Potentiometric titration method | PB-55/LW wydanie 2 z dnia 17.09.2020 r. wg Application Brochure 44, Mettler Toledo 11/2015 | |
| 8 | Meat and meat products, including poultry, Fish and other aquatic animals and their products, Milk and milk products, Delicatessen products, Catering products, Fruit and vegetable products, Juices, Non-alcoholic beverages, Alcoholic beverages, Cereal products, Bakery products, Pastry products, Confectionery products, Herbs and spices, Food concentrates, Food additives, Foodstuffs for particular nutritional uses | Salt content (sodium x 2,5), Calculated | PB-55/LW wydanie 2 z dnia 17.09.2020 r. wg Application Brochure 44, Mettler Toledo 11/2015 | ||
| 9 | Fish and other aquatic animals and their products, Milk and milk products, Frozen culinary products, Delicatessen products, Catering products, Fruit and vegetable products (including mushroom products), Juices, Non-alcoholic beverages, Bakery products, Pastry products, Sugar, Confectionery products, Herbs and spices, Food concentrates, Food additives, Foodstuffs for particular nutritional uses | Chloride content Range (0,006 - 60) % (m/m), % (m/v) |
Potentiometric titration method | PB-05/LW wydanie 9 z dnia 25.09.2020 r. | |
| 10 | Fish and other aquatic animals and their products, Milk and milk products, Frozen culinary products, Delicatessen products, Catering products, Fruit and vegetable products (including mushroom products), Juices, Non-alcoholic beverages, Bakery products, Pastry products, Sugar, Confectionery products, Herbs and spices, Food concentrates, Food additives, Foodstuffs for particular nutritional uses | Sodium chloride content, Calculated | PB-05/LW wydanie 9 z dnia 25.09.2020 r. | ||
| 11 | Fish and other aquatic animals and their products, Milk and milk products, Frozen culinary products, Delicatessen products, Catering products, Fruit and vegetable products, Non-alcoholic beverages, Cereal products, Bakery products, Pastry products, Confectionery products, Coffee, Food concentrates, Foodstuffs for particular nutritional uses | Ash content Range (0,07 - 10,0) % (m/m) |
Gravimetric method | PB-58/LW wydanie 6 z dnia 30.11.2023 r. | |
| 12 | Milk and milk products, Frozen culinary products, Delicatessen products, Catering products, Fruit and vegetable products, Cereal products, Bakery products, Pastry products, Confectionery products, Coffee, Food concentrates, Foodstuffs for particular nutritional uses | Water content Range (0,2 - 95,8) % (m/m) |
Gravimetric method | PB-59/LW wydanie 6 z dnia 14.10.2024 r. | |
| 13 | Milk and milk products, Frozen culinary products, Delicatessen products, Catering products, Fruit and vegetable products, Cereal products, Bakery products, Pastry products, Confectionery products, Coffee, Food concentrates, Foodstuffs for particular nutritional uses | Dry matter, Calculated | PB-59/LW wydanie 6 z dnia 14.10.2024 r. | ||
| 14 | Meat and meat products, including poultry, Fish and other aquatic animals and their products, Milk and milk products, Frozen culinary products, Delicatessen products, Catering products, Fruit and vegetable products, Juices, Non-alcoholic beverages, Alcoholic beverages, Cereal products, Bakery products, Pastry products, Sugar, Confectionery products, Herbs and spices, Food concentrates, Foodstuffs for particular nutritional uses | Sugar content fructose (0,05 - 90) g/100 g (g/100 ml) glucose (0,05 - 90) g/100 g (g/100 ml) xylose (0,0125 - 50) g/100 g (g/100 ml) lactose (0,01 - 50) g/100 g (g/100 ml) maltose (0,0125 - 50) g/100 g (g/100 ml) sucrose (0,025 - 100) g/100 g (g/100 ml) |
High-performance liquid chromatography with refractive index detection (HPLC-RID) | PB-24/LW wydanie 7 z dnia 17.09.2020 r. | |
| 15 | Meat and meat products, including poultry, Fish and other aquatic animals and their products, Milk and milk products, Frozen culinary products, Delicatessen products, Catering products, Fruit and vegetable products, Juices, Non-alcoholic beverages, Alcoholic beverages, Cereal products, Bakery products, Pastry products, Sugar, Confectionery products, Herbs and spices, Food concentrates, Foodstuffs for particular nutritional uses | Sugar content fructose (0,05 - 50) g/100 g (g/100 ml) glucose (0,05 - 50) g/100 g (g/100 ml) sucrose (0,05 - 100) g/100 g (g/100 ml) |
High-performance liquid chromatography with refractive index detection (HPLC-RID) | PB-63/LW wydanie 6 z dnia 17.09.2020 r. | |
| 16 | Meat and meat products, including poultry, Fish and other aquatic animals and their products, Milk and dairy products, Frozen culinary products, Delicatessen products, Catering products, Fruit and vegetable products, Bakery products, Pastry products, Confectionery products, Food concentrates, Foodstuffs for particular nutritional uses | Starch content Range (0,5 - 75) % (m/m) |
High-performance liquid chromatography with refractive index detection (HPLC-RID) | Rozporządzenie Komisji (WE) nr 900/2008 z dnia 16 września 2008, załącznik I (Dz.U. L 248 z 17.9.2008 z późn. zm.) | |
| 17 | Milk and dairy products, Catering products, Non-alcoholic beverages, Alcoholic beverages, Bakery products, Pastry products, Confectionery products, Tea, Coffee, Food concentrates, Foodstuffs for particular nutritional uses | Caffeine content Range (2 - 38000) mg/kg (mg/l) |
High-performance liquid chromatography with diode array detection (HPLC-DAD) | PN-EN 12856:2002 | |
| 18 | Meat and meat products, including poultry, Fish and other aquatic animals and their products, Milk and dairy products, Frozen culinary products, Delicatessen products, Catering products, Fruit and vegetable products, Juices, Non-alcoholic beverages, Alcoholic beverages, Cereal products, Bakery products, Pastry products, Confectionery products, Tea, Coffee, Herbs and spices, Food concentrates, Food additives, Foodstuffs for particular nutritional uses | Preservative content benzoic acid and its salts Range (2 - 3000) mg/kg (mg/l) sorbic acid and its salts (2 - 3000) mg/kg (mg/l) |
High-performance liquid chromatography with diode array detection (HPLC-DAD) | PN-EN 12856:2002 | |
| 19 | Bakery products, Pastry products | Content of preservative: propionic acid and its salts Range (5 - 3000) mg/kg |
Gas chromatography with flame ionization detection (GC-FID) | PB-65/LW wydanie 3 z dnia 08.05.2023 r. | |
| 20 | Fish and other aquatic animals and their products, Fruit and vegetable products, Non-alcoholic beverages, Confectionery products, Food additives | Content of sweetener: sucralose Range (5 - 1800) mg/kg (mg/l) |
High-performance liquid chromatography with refractive index detection (HPLC-RID) | PN-EN 16155:2012 | |
| 21 | Fruit and vegetable products, Juices, Non-alcoholic beverages, Alcoholic beverages, Food concentrates | 5-hydroxymethylfurfural (HMF) content Range (0,1 - 150) mg/kg (mg/l) |
High-performance liquid chromatography with diode array detection (HPLC-DAD) | PB-15/LW wydanie 6 z dnia 10.09.2020 r. | |
| 22 | Meat and meat products, including poultry, Milk and dairy products, Delicatessen products, Catering products, Fruit and vegetable products, Juices, Non-alcoholic beverages, Alcoholic beverages, Cereal products, Bakery products, Pastry products, Confectionery products, Food concentrates, Food additives, Foodstuffs for particular nutritional uses | Profile of anthocyanins and betacyanins (characteristic of acai berries, fruits: acerola, gooseberry, chokeberry, highbush blueberry, bilberry, blackcurrant, elderberry, sweet cherry, redcurrant, rosehip, pomegranate, rowanberry, blackberry, raspberry, jostaberry, strawberry, grapes, sour cherry, cranberry, mallow and hibiscus flowers, vegetables: red beet, black carrot, rhubarb) Range od 0,03 μg/ml |
High-performance liquid chromatography with diode array detection (HPLC-DAD) | PB-57/LW wydanie 2 z dnia 17.09.2020 r. | |
| 23 | Meat and meat products, including poultry, Milk and milk products, Fruit and vegetable products, Juices, Non-alcoholic beverages, Alcoholic beverages, Cereal products, Bakery products, Pastry products, Confectionery products, Coffee, Herbs and spices, Food concentrates, Food additives, Foodstuffs for particular nutritional uses | Cation content sodium – Na+ (0,25 - 640000) mg/l (mg/kg) lithium – Li+ (0,25 - 12) mg/l (mg/kg) potassium – K+ (0,25 - 265000) mg/l (mg/kg) magnesium – Mg2+ (0,25 - 7810) mg/l (mg/kg) calcium – Ca2+ (0,25 - 33330) mg/l (mg/kg) |
Ion chromatography with conductometric detection (IC/CD) | PN-EN ISO 14911:2002 | PB-66/LW wydanie 2 z dnia 28.09.2020 r. | |
| 24 | Meat and meat products, including poultry, Milk and milk products, Fruit and vegetable products, Juices, Non-alcoholic beverages, Alcoholic beverages, Cereal products, Bakery products, Pastry products, Confectionery products, Coffee, Herbs and spices, Food concentrates, Food additives, Foodstuffs for particular nutritional uses | Salt content as sodium x 2,5, Calculated | PN-EN ISO 14911:2002 | PB-66/LW wydanie 2 z dnia 28.09.2020 r. | ||
| 25 | Meat and meat products, including poultry, Fish and other aquatic animals and their products, Milk and dairy products, Frozen culinary products, Delicatessen products, Catering products, Fruit and vegetable products, Confectionery products, Herbs and spices, Food concentrates, Foodstuffs for particular nutritional uses | Presence of starch Range od 1,4 % (m/m) Lugol's solution test |
PB-22/LW, p. 9.3.1 wydanie 4 z dnia 17.09.2020 r. | ||
| 26 | Meat and meat products, including poultry, Fish and other aquatic animals and their products, Frozen culinary products, Delicatessen products, Catering products, Fruit and vegetable products (including mushroom products), Cereal products, Bakery products, Pastry products, Confectionery products | Content of defective pieces Range (0,1 - 90) % (m/m) |
Gravimetric method | PB-49/LW wydanie 7 z dnia 28.09.2020 r. | |
| 27 | Meat and meat products, including poultry, Fish and other aquatic animals and their products, Frozen culinary products, Delicatessen products, Catering products, Fruit and vegetable products (including mushroom products), Cereal products, Bakery products, Pastry products, Confectionery products | Content of defective pieces, Calculated (number of pieces) | PB-49/LW wydanie 7 z dnia 28.09.2020 r. | ||
| 28 | Meat products, including poultry, Fish and other aquatic animals and their products, Frozen culinary products, Delicatessen products, Catering products, Confectionery products | Filling, coating content Range (1 - 70) % (m/m) |
Gravimetric method | PB-49/LW wydanie 7 z dnia 28.09.2020 r. | |
| 29 | Meat and meat products, including poultry, Fish and other aquatic animals and their products, Milk and milk products, Frozen culinary products, Delicatessen products, Catering products, Fruit and vegetable products (including mushroom products), Cereal products, Bakery products, Pastry products, Confectionery products, Foodstuffs for particular nutritional uses | Solids content Range (1 - 6000) g, (1 - 100) % (m/m) |
Gravimetric method | PB-49/LW wydanie 7 z dnia 28.09.2020 r. | |
| 30 | Meat and meat products, including poultry, Fish and other aquatic animals and their products, Milk and milk products, Frozen culinary products, Delicatessen products, Catering products, Fruit and vegetable products, Non-alcoholic beverages, Alcoholic beverages, Cereal products, Bakery products, Pastry products, Sugar, Confectionery products, Tea, Coffee, Food concentrates, Food additives, Foodstuffs for particular nutritional uses | Presence of contaminants, pests and their residues Range od 2,3 mm3 |
Visual method | PB-43/LW wydanie 8 z dnia 19.12.2022 r. | |
| 31 | Meat and meat products, including poultry, Fish and other aquatic animals and their products, Milk and milk products, Frozen culinary products, Delicatessen products, Catering products, Fruit and vegetable products, Non-alcoholic beverages, Alcoholic beverages, Cereal products, Bakery products, Pastry products, Sugar, Confectionery products, Tea, Coffee, Food concentrates, Food additives, Foodstuffs for particular nutritional uses | Content of impurities, pests and their residues Range (0,01 - 90) % (m/m) |
Gravimetric method | PB-43/LW wydanie 8 z dnia 19.12.2022 r. | |
| 32 | Meat and meat products, including poultry, Fish and other aquatic animals and their products, Milk and milk products, Frozen culinary products, Delicatessen products, Catering products, Fruit and vegetable products (including mushroom products), Cereal products, Bakery products, Pastry products, Confectionery products, Foodstuffs for particular nutritional uses | Size of components Range (0,01 - 15) cm Direct measurement |
PB-23/LW wydanie 4 z dnia 28.09.2020 r. | ||
| 33 | Meat and meat products, including poultry, Fish and other aquatic animals and their products, Milk and dairy products, Frozen culinary products, Delicatessen products, Catering products, Fruit and vegetable products, Non-alcoholic beverages, Alcoholic beverages, Bakery products, Pastry products, Confectionery products, Tea, Coffee, Herbs and spices, Food concentrates, Foodstuffs for particular nutritional uses | pH Range (2,2 - 8,2) |
Potentiometric method | PB-45/LW wydanie 4 z dnia 28.09.2020 r. | |
| 34 | Meat and meat products, including poultry, Fish and other aquatic animals and their products, Delicatessen products, Catering products, Fruit and vegetable products, Food concentrates | L-glutamic acid and monosodium glutamate content L-glutamic acid Range (0,1 – 111,8) g/kg (g/l) monosodium glutamate (0,2 – 142,3) g/kg (g/l) |
Spectrophotometric method | Test producenta: R-Biopharm AG. Enzytec Liquid L-Glutaminic acid. Art. No. E8530 | |
| 35 | Catering products, Fruit and vegetable preserves, Juices, Non-alcoholic beverages, Alcoholic beverages, Confectionery products, Food additives | Ethyl alcohol content juices and non-alcoholic beverages (0,02 - 20) g/l (g/kg) other (0,03 - 98,6) % |
Gas chromatography with flame ionization detection (GC-FID) | PB-50/LW wydanie 5 z dnia 14.09.2020 r. | |
| 36 | Milk and milk products, Non-alcoholic beverages, Alcoholic beverages, Catering products, Food additives, Food concentrates | Density Range (0,8 - 1,4) g/cm3 |
Oscillometric method | PB-28/LW wydanie 4 z dnia 19.12.2022 r. | |
| 37 | Milk and milk products, Non-alcoholic beverages, Alcoholic beverages, Catering products, Food additives, Food concentrates | Relative density, Calculated | PB-28/LW wydanie 4 z dnia 19.12.2022 r. | ||
| 38 | Alcoholic beverages | Alcohol content, % vol., Calculated | PB-28/LW wydanie 4 z dnia 19.12.2022 r. | ||
| 39 | Meat products, Fish and other aquatic animals and their products, Dairy products, Frozen culinary products, Delicatessen products, Catering products, Fruit and vegetable products, Bakery products, Pastry products, Confectionery products, Food concentrates, Foodstuffs for particular nutritional uses | Carbohydrates, g/100 g, Calculated | PB-61/LW wydanie 4 z dnia 17.09.2020 r. | Rozporządzenie Parlamentu Europejskiego i Rady (UE) nr 1169/2011 z dnia 25 października 2011 r. (Dz.U. L 304 z 22.11.2011 z późn. zm.) | ||
| 40 | Meat products, Fish and other aquatic animals and their products, Dairy products, Frozen culinary products, Delicatessen products, Catering products, Fruit and vegetable products, Bakery products, Pastry products, Confectionery products, Food concentrates, Foodstuffs for particular nutritional uses | Energy (caloric) value, kJ/100 g, kcal/100 g, Calculated | PB-61/LW wydanie 4 z dnia 17.09.2020 r. | Rozporządzenie Parlamentu Europejskiego i Rady (UE) nr 1169/2011 z dnia 25 października 2011 r. (Dz.U. L 304 z 22.11.2011 z późn. zm.) | ||
| 41 | Meat and meat products, including poultry, Fish and other aquatic animals and their products | Nitrogen content Range (0,99 - 11,10) g/100 g |
Potentiometric titration method (Kjeldahl) | ISO 937:2023 | |
| 42 | Meat and meat products, including poultry, Fish and other aquatic animals and their products | Protein content (nitrogen x 6,25), Calculated | ISO 937:2023 | ||
| 43 | Meat and meat products, including poultry | Nitrite content expressed as NaNO2 Range (4 - 175) mg/kg |
Spectrophotometric method | PN-EN 12014-3:2006 | |
| 44 | Meat and meat products, including poultry | Nitrate content expressed as NaNO3 Range (23 - 250) mg/kg |
Spectrophotometric method | PN-EN 12014-3:2006 | |
| 45 | Meat and meat products, including poultry | Ash content Range (0,07 - 10,0) % (m/m) |
Gravimetric method | PN ISO 936:2000 | |
| 46 | Meat and meat products, including poultry | Water content Range (14,0 - 79,0) % (m/m) |
Gravimetric method | ISO 1442:2023 p. 7 | |
| 47 | Meat and meat products, including poultry | Total fat content Range (1,0 - 70,0) g/100 g |
Extraction-gravimetric method | ISO 1443:1973 | |
| 48 | Meat and meat products, including poultry | Free fat content Range (1,0 - 70,0) % (m/m) |
Extraction-gravimetric method | PN-ISO 1444:2000 | |
| 49 | Meat and meat products, including poultry | Chloride content Range (0,1 - 21,0) % (m/m) |
Potentiometric titration method | PN-ISO 1841-2:2002 | |
| 50 | Meat and meat products, including poultry | Sodium chloride content, Calculated | PN-ISO 1841-2:2002 | ||
| 51 | Meat and meat products, including poultry | Hydroxyproline content Range (0,04 - 0,50) % (m/m) |
Spectrophotometric method | PN-ISO 3496:2000 | |
| 52 | Meat and meat products, including poultry | Collagen content, % (m/m), Calculated | Rozporządzenie Parlamentu Europejskiego i Rady (UE) nr 1169/2011 z dnia 25 października 2011 r. (Dz.U. L 304 z 22.11.2011 z późn. zm.) | ||
| 53 | Meat and meat products, including poultry | Connective tissue content, % (m/m), Calculated | Rozporządzenie Parlamentu Europejskiego i Rady (UE) nr 1169/2011 z dnia 25 października 2011 r. (Dz.U. L 304 z 22.11.2011 z późn. zm.) | ||
| 54 | Meat and meat products, including poultry | Ratio of collagen content to meat protein content, Calculated | Rozporządzenie Parlamentu Europejskiego i Rady (UE) nr 1169/2011 z dnia 25 października 2011 r. (Dz.U. L 304 z 22.11.2011 z późn. zm.) | ||
| 55 | Meat and meat products, including poultry | Total phosphorus content calculated as P2O5 Range (20 - 12000) mg/kg |
Gravimetric method | PN-A-82060:1999 | |
| 56 | Meat and meat products, including poultry | Added phosphorus calculated as P2O5, Calculated | PN-A-82060:1999 | ||
| 57 | Meat and meat products, including poultry | Calcium content Range (0,003 - 0,2) % (m/m) |
Titrimetric method | PN-92/A-86522 | |
| 58 | Meat and meat products, including poultry | Presence of carrageenans Range od 0,1 % (m/m) |
Colour reaction method | PB-70/LW wydanie 1 z dnia 15.03.2022 r. | |
| 59 | Meat and meat products, including poultry | Presence of mechanically deboned meat (MSM) Range od 5 % (m/m) |
Qualitative method, microscopic method | PB-78/LW wydanie 1 z dnia 10.10.2025 r. | |
| 60 | Meat and meat products, including poultry | Added water, % (m/m), Calculated | PB-60/LW wydanie 7 z dnia 04.12.2025 r. | ||
| 61 | Meat and meat products, including poultry | Meat content, % (m/m), Calculated | PB-60/LW wydanie 7 z dnia 04.12.2025 r. | ||
| 62 | Meat and meat products, including poultry | Water/protein ratio, Calculated | ISO 1442:2023 p. 7 | ISO 937:2023 | ||
| 63 | Meat and meat products, including poultry | Fat/protein ratio, Calculated | ISO 1443:1973 | ISO 937:2023 | ||
| 64 | Meat and meat products, including poultry | Total phosphorus/protein ratio (PZ), Calculated | PN-A-82060:1999 | ISO 937:2023 | ||
| 65 | Chilled or frozen chicken breasts | Apparent total meat content, % (m/m), Calculated | Zalecenie Komisji z dnia 1 marca 2005 (2005/175/WE), zał. V (Dz.U. L 59) | ||
| 66 | Chilled or frozen chicken breasts | Added water, % (m/m), Calculated | Zalecenie Komisji z dnia 1 marca 2005 (2005/175/WE), zał. V (Dz.U. L 59) | ||
| 67 | Cuts of frozen and chilled poultry carcasses | Ratio of water mass W to protein mass RP, Calculated | Rozporządzenie Komisji (WE) nr 543/2008 z dnia 16 czerwca 2008, załącznik VIII (Dz.U. L 157 z 17.06.2008 z późn. zm.) | ||
| 68 | Fish and other aquatic animals and their products | Water content, Range (23,5 - 89,8) % (m/m) |
Gravimetric method | ISO 1442:2023 p. 7 | |
| 69 | Fish and other aquatic animals and their products | Water/protein ratio, Calculated | ISO 1442:2023 p. 7 | ISO 937:2023 | ||
| 70 | Fish and other aquatic animals and their products | Share of the aqueous layer Range (1 - 50) % (m/m) Volume measurement |
PN-92/A-86732, p. 2.3.7 | ||
| 71 | Fish and other aquatic animals and their products | Added water, % (m/m), Calculated | PB-60/LW wydanie 7 z dnia 04.12.2025 r. | ||
| 72 | Fish and other aquatic animals and their products | Fat content Range (0,2 - 64) g/100 g |
Extraction-gravimetric method | ISO 1443:1973 | |
| 73 | Fish and other aquatic animals and their products | Fish content, % (m/m), Calculated | PB-60/LW wydanie 7 z dnia 04.12.2025 r. | ||
| 74 | Frozen fish and other aquatic animals | Net mass (without glaze) Range (100 - 3000) g |
Gravimetric method | CXS 234-1999 | |
| 75 | Frozen fish and other aquatic animals | Glaze, % (m/m), Calculated | CXS 234-1999 | ||
| 76 | Milk and dairy products - milk | Fat content Range (0 - 4,0) g/100 g (g/100 ml) |
Butyrometric method (Gerber) | PN-ISO 2446:2010 | |
| 77 | Milk and milk products - cheeses | Fat content Range (0 - 40,0) g/100 g |
Butyrometric method | PN-73/A-86232 p. 3.4.2 | |
| 78 | Milk and milk products - cheeses | Fat content in dry matter, Calculated | PN-73/A-86232 p. 3.4.2 | ||
| 79 | Milk and dairy products - milk - fermented milk - cheeses | Sugar content galactose (1 - 10) g/100 ml (g/100 g) |
High-performance liquid chromatography with refractive index detection (HPLC-RID) | PB-63/LW wydanie 6 z dnia 17.09.2020 r. | |
| 80 | Fruit and vegetable preserves | Total ash content Range (0,01 - 17,2) % (m/m) |
Gravimetric method | PN-90/A-75101/08, p. 2 | |
| 81 | Fruit and vegetable preserves | Content of dry soluble residues (total extract) Range (0,02 - 90,0) g/100 g (°Brix) |
Refractometric method | Rozporządzenie Komisji (WE) nr 974/2014 z dnia 11 września 2014 r. załącznik (Dz.U. L 274 z 16.9.2014 z późn. zm.) | |
| 82 | Fruit and vegetable products - dried mushrooms | Water content Range (3 - 22) % (m/m) |
Gravimetric method | PN-A-78509:2007 p. 6.3.23 | |
| 83 | Juices | Relative density Range (1,00 - 1,09) |
Oscillometric method | IFU No. 1A (Rev. 2005) | |
| 84 | Juices | Corresponding extract, oBrix, Calculated | IFU No. 1A (Rev. 2005) IFU No. 8 (Rev. 2017), tabela B | ||
| 85 | Juices | pH Range 2,00 - 8,70 |
Potentiometric method | PN-EN 1132:1999 IFU No. 11 (Rev. 2015) | |
| 86 | Juices | Formol number Range (1 - 51) ml 0,1 mol NaOH/100 ml próbki |
Potentiometric titration method | PN-EN 1133:1999 IFU No. 30 (Rev. 2005) | |
| 87 | Juices | Ash content Range (0,01 - 10) g/l (g/kg) |
Gravimetric method | PN-EN 1135:1999 IFU No. 9 (Rev. 2005) | |
| 88 | Juices | Content of soluble substances (total extract) Range (0,02 - 90,0) g/100 g (°Brix) |
Refractometric method | PN-EN 12143:2000 IFU No. 8 (Rev. 2017) | |
| 89 | Juices | Volatile acidity Range (0,1 - 2) g kwasu octowego/l (g of acetic acid/kg) |
Titrimetric method | PB-26/LW wydanie 7 z dnia 19.09.2022 r. | |
| 90 | Juices | Sugar-free extract, g/l, Calculated | Kodeks praktyki do oceny soków owocowych i warzywnych AIJN IFU No. 1A (Rev. 2005) | PB-24/LW wydanie 7 z dnia 17.09.2020 r. | ||
| 91 | Juices, Non-alcoholic beverages | Flavonoid glycoside content naringin (7,5 - 1300) mg/l hesperidin (7,5 - 1500) mg/l |
High-performance liquid chromatography with diode array detection (HPLC-DAD) | PN-EN 12148:2001 IFU No. 58 (Rev. 2005) | |
| 92 | Non-alcoholic beverages | Total extract Range (0,02 - 16) g/100 g (oBrix) |
Refractometric method | PN-85/A-79033 p. 3.6.1 | |
| 93 | Non-alcoholic beverages | Taurine content Range (0,001 - 0,5) g/100 ml |
High-performance liquid chromatography with diode array detection (HPLC-DAD) | PB-69/LW wydanie 1 z dnia 20.05.2021 r. | |
| 94 | Spirit drinks, Alcoholic mixed drinks | Alcohol content Range (1,0 - 99,9) % obj. |
Oscillometric method | Rozporządzenie Komisji (WE) nr 2870/2000 z dnia 19 grudnia 2000 r., załącznik, rozdział I, dodatek II, metoda B (Dz.U. L 333 z 29.12.2000 z późn. zm.) | |
| 95 | Spirit drinks, Alcoholic mixed drinks | Methanol content Range (0,5 - 250) g/hl 100% alkoholu |
Gas chromatography with flame ionization detection (GC-FID) | Rozporządzenie Komisji (WE) nr 2870/2000 z dnia 19 grudnia 2000 r., załącznik, rozdział III.2 (Dz.U. L 333 z 29.12.2000 z późn. zm.) | |
| 96 | Spirit drinks, Alcoholic mixed drinks | Fusel oil content butan-2-ol (0,5 - 150) g/hl of 100% alcohol propan-1-ol (0,5 - 150) g/hl of 100% alcohol 2-methylpropan-1-ol (isobutanol) Range (0,5 - 150) g/hl 100% alkoholu butan-1-ol (0,5 - 150) g/hl of 100% alcohol 2-methylbutan-1-ol (active amyl alcohol) (0,5 - 150) g/hl per 100 % alcohol 3-methylbutan-1-ol (isoamyl alcohol) (0,5-150) g/hl of 100% alcohol |
Gas chromatography with flame ionization detection (GC-FID) | Rozporządzenie Komisji (WE) nr 2870/2000 z dnia 19 grudnia 2000 r., załącznik, rozdział III.2 (Dz.U. L 333 z 29.12.2000 z późn. zm.) | |
| 97 | Spirit drinks, Alcoholic mixed drinks | Ethyl acetate content Range (0,5 - 210) g/hl 100% alkoholu |
Gas chromatography with flame ionization detection (GC-FID) | Rozporządzenie Komisji (WE) nr 2870/2000 z dnia 19 grudnia 2000 r., załącznik, rozdział III.2 (Dz.U. L 333 z 29.12.2000 z późn. zm.) | |
| 98 | Spirit drinks, Alcoholic mixed drinks | Aldehyde content acetaldehyde (ethanal) (0,7 - 210) g/hl Range 100% alkoholu 1,1-diethoxyethane (acetal) (0,5 - 150) g/hl 100% alcohol |
Gas chromatography with flame ionization detection (GC-FID) | Rozporządzenie Komisji (WE) nr 2870/2000 z dnia 19 grudnia 2000 r., załącznik, rozdział III.2 (Dz.U. L 333 z 29.12.2000 z późn. zm.) | |
| 99 | Spirit drinks, Alcoholic mixed drinks | Furfural content Range (0,02 - 3) g/hl |
High-performance liquid chromatography with diode array detection (HPLC-DAD) | Rozporządzenie Komisji (WE) nr 2870/2000 z dnia 19 grudnia 2000 r., załącznik, rozdział X (Dz.U. L 333 z 29.12.2000 z późn. zm.) | |
| 100 | Spirit drinks, Alcoholic mixed drinks | Content of dry residue after evaporation Range (0,1 - 250) g/hl |
Gravimetric method | PN-A-79529-19:2005 | |
| 101 | Spirit drinks, Alcoholic mixed drinks | Volatile acidity, Calculated | Compendium of international methods of analysis of spirituous beverages of vitivinicultural origin, OIV-MA-BS-12:R2009 | ||
| 102 | Spirit drinks, Alcoholic mixed drinks | Isopropanol content Range (0,16 - 6,5) % (v/v) |
Gas chromatography with flame ionization detection (GC-FID) | PB-53/LW wydanie 6 z dnia 14.09.2020 r. | |
| 103 | Spirit drinks, Alcoholic mixed drinks | Content of volatile substances, g/hl 100% alcohol, Calculated | PB-54/LW wydanie 2 z dnia 29.09.2020 r. | ||
| 104 | Spirit drinks, Alcoholic mixed drinks | Lusson-Girard number, mg/100 ml 100% alcohol, Calculated | PB-54/LW wydanie 2 z dnia 29.09.2020 r. | ||
| 105 | Spirit drinks (excluding liqueurs containing egg and milk products), Alcoholic drinks | Sugar content fructose (0,5 - 150) g/l glucose (0,5 - 150) g/l sucrose (0,25 - 200) g/l maltose (0,125 - 20) g/l lactose (0,125 - 20) g/l |
High-performance liquid chromatography with refractive index detection (HPLC-RID) | Rozporządzenie Komisji (WE) nr 2870/2000 z dnia 19 grudnia 2000 r., załącznik, rozdział VIII (Dz.U. L 333 z 29.12.2000 z późn. zm.) | |
| 106 | Spirit drinks (excluding liqueurs containing egg and milk products), Alcoholic drinks | Sum of sucrose, maltose, lactose, glucose and fructose (invert sugar), Calculated | Rozporządzenie Komisji (WE) nr 2870/2000 z dnia 19 grudnia 2000 r., załącznik, rozdział VIII (Dz.U. L 333 z 29.12.2000 z późn. zm.) | ||
| 107 | Spirit drinks - egg liqueur - liqueur with egg | Egg yolk content Range (40 - 250) g/l |
Spectrophotometric method | Rozporządzenie Komisji (WE) nr 2870/2000 z dnia 19 grudnia 2000 r., załącznik, rozdział IX (Dz.U. L 333 z 29.12.2000 z późn. zm.) | |
| 108 | Grape wine products | Ash content Range (0,1 - 4) g/l |
Gravimetric method | Compendium of international methods of wine and must analysis OIV-MA-AS2-04:R2009 | |
| 109 | Grape wine products | Sugar content fructose (0,5 - 900) g/l (g/kg) glucose (0,5 - 900) g/l (g/kg) sucrose (0,25 - 900) g/l (g/kg) |
High-performance liquid chromatography with refractive index detection (HPLC-RID) | Compendium of international methods of wine and must analysis OIV-MA-AS311-03:R2016 | PB-24/LW wydanie 7 z dnia 17.09.2020 r. | |
| 110 | Grape wine products | Alcohol content Range (5 - 50) % obj. |
Oscillometric method | Compendium of international methods of wine and must analysis OIV-MA-AS312-01A:R2016, p. 4B | |
| 111 | Grape wine products | Methanol content Range (50 - 500) mg/l |
Gas chromatography with flame ionization detection (GC-FID) | Compendium of international methods of wine and must analysis OIV-MA-AS312-03A:R2015 | |
| 112 | Grape wine products | Total acidity Range (0,2 - 20,0) g kwasu winowego/l Range (3 - 300) meq/l |
Titrimetric method | Compendium of international methods of wine and must analysis OIV-MA-AS313-01:R2015, p. 5.3 | |
| 113 | Grape wine products | Volatile acidity Range (0,02 - 10) g kwasu octowego/l Range (0,4 - 200) meq/l |
Titrimetric method | Compendium of international methods of wine and must analysis OIV-MA-AS313-02:R2015 | |
| 114 | Grape wine products | Sulfate content Range (0,1 - 2,9) g/l |
Gravimetric method | Compendium of international methods of wine and must analysis OIV-MA-AS321-05A:R2009 | |
| 115 | Fermented wine beverages | Alcohol content Range (0,3 - 50) % obj. |
Oscillometric method | Rozporządzenie MRiRW z dnia 25 czerwca 2022 r. Załącznik nr 2 (Dz.U. z 2022, poz. 1469) | |
| 116 | Fermented wine beverages | Total extract, g/l, Calculated | Rozporządzenie MRiRW z dnia 25 czerwca 2022 r. Załącznik nr 3 (Dz.U. z 2022, poz. 1469) | ||
| 117 | Fermented wine beverages | Ash content Range (0,1 - 3,9) g/l |
Gravimetric method | Rozporządzenie MRiRW z dnia 25 czerwca 2022 r. Załącznik nr 5 (Dz.U. z 2022, poz. 1469) | |
| 118 | Fermented wine beverages | Volatile acidity Range (0,02 - 10) g kwasu octowego/l |
Titrimetric method | Rozporządzenie MRiRW z dnia 25 czerwca 2022 r. Załącznik nr 7 (Dz.U. z 2022, poz. 1469) | |
| 119 | Tea | Dry matter content Range (80 - 95) % (m/m) |
Gravimetric method | PN-ISO 1572:1996 | |
| 120 | Tea | Mass loss Range (1 - 15) % (m/m) |
Gravimetric method | PN-ISO 1573:1996 | |
| 121 | Tea | Total ash content expressed on dry matter basis Range (1 - 13,5) % (m/m) |
Gravimetric method | PN-ISO 1575:1996 | |
| 122 | Tea | Content of water-soluble ash as a percentage of total ash Range (1 - 80) % (m/m) |
Gravimetric method | PN-ISO 1576:1996 | |
| 123 | Tea | Alkalinity of water-soluble ash calculated on dry matter Range (0,5 - 5,0) % (m/m) |
Titrimetric method | PN-ISO 1578:1996 | |
| 124 | Tea | Water extract expressed on a dry matter basis Range (1 - 50) % (m/m) |
Gravimetric method | PN-ISO 9768:1996 + PN-ISO 9768:1996/AC1:2000 | |
| 125 | Tea | Crude fibre content expressed on dry matter basis Range (10 - 30) % (m/m) |
Gravimetric method | PN-ISO 15598:2002 | |
| 126 | Herbs and spices | Total ash content Range (0,1 - 20) % (m/m) |
Gravimetric method | PN-ISO 928:1999 | |
| 127 | Herbs and spices | Total ash content expressed on dry matter basis, Calculated | PN-ISO 928:1999 | ||
| 128 | Herbs and spices | Water content Range (0,7 - 15) % (m/m) |
Azeotropic distillation method | PN-ISO 939:2001 | |
| 129 | Herbs and spices | Water content Range (3,1 - 71,1) % (m/m) |
Gravimetric method | PN-91/R-87019 p. 3 | |
| 130 | Herbs and spices | Piperine content expressed on dry matter basis Range (1 - 10,0) % (m/m) |
Spectrophotometric method | PN-A-86965:1997, p. 4.8 | ISO 5564:1982 | |
| 131 | Herbs and spices | Essential oil content in dry matter Range (0,02 - 20,0) ml/100 g |
Hydrodistillation method | PN-EN ISO 6571:2009+A1:2018-02 | |
| 132 | Herbs and spices | Presence of substances of external origin and foreign substances Range od 2,3 mm3 |
Visual method | PN-EN ISO 927:2009 + PN-EN ISO 927:2009/AC:2012 | |
| 133 | Herbs and spices | Content of substances of external origin and foreign substances Range (0,01 - 90) % (m/m) |
Gravimetric method | PN-EN ISO 927:2009 + PN-EN ISO 927:2009/AC:2012 | |
| 134 | Herbs and spices | Sum of carvacrol and thymol content in essential oil Range (4 - 94) % |
Gas chromatography with flame ionization detection (GC/FID) | PB-68/LW wydanie 1 z dnia 17.09.2020 r. wg Farmakopea Polska, tom II, 01/2011:1880 (zmieniona 10.0) | |
| 135 | Pet food | Net content Range (1 - 10000) g Net content Range (1 - 10000) ml Directly by volume measurement Indirectly by mass and density measurement Piece count Calculated (number of pieces) |
Gravimetric method | PB-01/LW wydanie 11 z dnia 07.10.2022 r. | |
| 136 | Pet food | Humidity Range (5 - 87) % (m/m) |
Gravimetric method | Rozporządzenie Komisji (WE) nr 152/2009 z dnia 27 stycznia 2009 r., załącznik III, A (Dz.U. L 54 z 26.2.2009 z późn. zm.) | |
| 137 | Pet food | Crude protein content Range (0,06 – 93,8) % (m/m) |
Potentiometric titration method (Kjeldahl) | Rozporządzenie Komisji (WE) nr 152/2009 z dnia 27 stycznia 2009 r., załącznik III, C (Dz.U. L 54 z 26.2.2009 z późn. zm.) | |
| 138 | Pet food | Crude oil and fat content Range (2,5 - 23) % (m/m) |
Extraction-gravimetric method | Rozporządzenie Komisji (WE) nr 152/2009 z dnia 27 stycznia 2009 r., załącznik III, G, p. B (Dz.U. L 54 z 26.2.2009 z późn. zm.) | |
| 139 | Pet food | Crude ash content Range (1,9 - 9) % (m/m) |
Gravimetric method | Rozporządzenie Komisji (WE) nr 152/2009 z dnia 27 stycznia 2009 r., załącznik III, L (Dz.U. L 54 z 26.2.2009 z późn. zm.) | |
| 140 | Pet food | Content of ash insoluble in hydrochloric acid Range (0,02 - 2,2) % (m/m) |
Gravimetric method | Rozporządzenie Komisji (WE) nr 152/2009 z dnia 27 stycznia 2009 r., załącznik III, M (Dz.U. L 54 z 26.2.2009 z późn. zm.) | |
| 141 | Pet food | Crude fibre content Range (0,1 - 30) % (m/m) |
Gravimetric method | Rozporządzenie Komisji (WE) nr 152/2009 z dnia 27 stycznia 2009 r., załącznik III, H (Dz.U. L 54 z 26.2.2009 z późn. zm.) | |
| 142 | Pet food | Presence of contaminants, pests and their residues Range od 2,3 mm3 |
Visual method | PB-43/LW wydanie 7 z dnia 17.09.2020 r. | |
| 143 | Pet food | Content of impurities, pests and their residues Range (0,01 - 90) % (m/m) |
Gravimetric method | PB-43/LW wydanie 7 z dnia 17.09.2020 r. | |
| 144 | Pet food | Solids content Range (1 - 6000) g; (1 - 100) % (m/m) |
Gravimetric method | PB-49/LW wydanie 7 z dnia 28.09.2020 r. | |
| 145 | Food E | Sweetener content | High-performance liquid chromatography with diode array detection (HPLC-DAD) | Normy/procedury opracowane przez laboratorium | |
| 146 | Food E | Polyol content | High-performance liquid chromatography with refractive index detection (HPLC-RID) | PN-EN 15086 | |
| 147 | Food E | Content of vitamins, ascorbic acid | High-performance liquid chromatography with diode array detection (HPLC-DAD) | Normy/procedury opracowane przez laboratorium | |
| 148 | Food E | Acidity | Potentiometric titration method | Normy/procedury opracowane przez laboratorium/przepisy prawa | |
| 149 | Food E | Content of ash insoluble in hydrochloric acid | Gravimetric method | Normy | |
| 150 | Food E | Sulfite content | Titrimetric method | Normy | |
| 151 | Food E | Sulfite content | Spectrophotometric method | PN-EN 1988-2 | |
| 152 | Food E | Presence of phosphorus compounds | Thin-layer chromatography (TLC) | Normy | |
| 153 | Food E | Sugar content Sugar-free extract content Sucrose content Sum of total sugars and the actual alcohol content multiplied by 18 Calculated |
Titrimetric method | Normy/procedury opracowane przez laboratorium/przepisy prawa | |
| 154 | Food E | Starch content | Titrimetric method | Procedury opracowane przez laboratorium | |
| 155 | Food, pet feed E | Presence of dyes | Staining method | Procedury opracowane przez laboratorium | |
| 156 | Food, pet feed E | Presence of dyes | High-performance liquid chromatography with diode array detection (HPLC-DAD) | Procedury opracowane przez laboratorium | |
| 157 | Food, pet feed E | Presence of dyes | Thin-layer chromatography (TLC) | Normy/procedury opracowane przez laboratorium | |
| 158 | Herbs and spices E | Identity | Thin-layer chromatography (TLC) | Normy | |
| 159 | Food E | Identity/identification of ingredients | Qualitative method, microscopic method | Normy/procedury opracowane przez laboratorium | |
| 160 | Food E | Presence and content of allergenic ingredients | Immunochromatographic method; Enzyme immunoassay method (ELISA) | Procedury opracowane przez laboratorium | |
| 161 | Food, pet feed E | Presence of animal raw material | Enzyme immunoassay method (ELISA) | Procedury opracowane przez laboratorium | |
Reference standards (109)
CXS 234-1999
Compendium of international methods of analysis of spirituous beverages of vitivinicultural origin, OIV-MA-BS-12:R2009
Compendium of international methods of wine and must analysis OIV-MA-AS2-04:R2009
Compendium of international methods of wine and must analysis OIV-MA-AS311-03:R2016
Compendium of international methods of wine and must analysis OIV-MA-AS312-01A:R2016, p. 4B
Compendium of international methods of wine and must analysis OIV-MA-AS312-03A:R2015
Compendium of international methods of wine and must analysis OIV-MA-AS313-01:R2015, p. 5.3
Compendium of international methods of wine and must analysis OIV-MA-AS313-02:R2015
Compendium of international methods of wine and must analysis OIV-MA-AS321-05A:R2009
IFU No. 1A (Rev. 2005)
IFU No. 1A (Rev. 2005) IFU No. 8 (Rev. 2017), tabela B
ISO 1442:2023 p. 7
ISO 1443:1973
ISO 1871:2009
ISO 5564:1982
ISO 937:2023
Kodeks praktyki do oceny soków owocowych i warzywnych AIJN IFU No. 1A (Rev. 2005)
Normy
Normy/procedury opracowane przez laboratorium
Normy/procedury opracowane przez laboratorium/przepisy prawa
PB-01/LW wydanie 11 z dnia 07.10.2022 r.
PB-05/LW wydanie 9 z dnia 25.09.2020 r.
PB-15/LW wydanie 6 z dnia 10.09.2020 r.
PB-22/LW, p. 9.3.1 wydanie 4 z dnia 17.09.2020 r.
PB-23/LW wydanie 4 z dnia 28.09.2020 r.
PB-24/LW wydanie 7 z dnia 17.09.2020 r.
PB-26/LW wydanie 7 z dnia 19.09.2022 r.
PB-28/LW wydanie 4 z dnia 19.12.2022 r.
PB-43/LW wydanie 7 z dnia 17.09.2020 r.
PB-43/LW wydanie 8 z dnia 19.12.2022 r.
PB-45/LW wydanie 4 z dnia 28.09.2020 r.
PB-48/LW wydanie 8 z dnia 30.09.2025 r.
PB-49/LW wydanie 7 z dnia 28.09.2020 r.
PB-50/LW wydanie 5 z dnia 14.09.2020 r.
PB-53/LW wydanie 6 z dnia 14.09.2020 r.
PB-54/LW wydanie 2 z dnia 29.09.2020 r.
PB-55/LW wydanie 2 z dnia 17.09.2020 r. wg Application Brochure 44, Mettler Toledo 11/2015
PB-57/LW wydanie 2 z dnia 17.09.2020 r.
PB-58/LW wydanie 6 z dnia 30.11.2023 r.
PB-59/LW wydanie 6 z dnia 14.10.2024 r.
PB-60/LW wydanie 7 z dnia 04.12.2025 r.
PB-61/LW wydanie 4 z dnia 17.09.2020 r.
PB-63/LW wydanie 6 z dnia 17.09.2020 r.
PB-65/LW wydanie 3 z dnia 08.05.2023 r.
PB-66/LW wydanie 2 z dnia 28.09.2020 r.
PB-68/LW wydanie 1 z dnia 17.09.2020 r. wg Farmakopea Polska, tom II, 01/2011:1880 (zmieniona 10.0)
PB-69/LW wydanie 1 z dnia 20.05.2021 r.
PB-70/LW wydanie 1 z dnia 15.03.2022 r.
PB-78/LW wydanie 1 z dnia 10.10.2025 r.
PN ISO 936:2000
PN-73/A-86232 p. 3.4.2
PN-85/A-79033 p. 3.6.1
PN-90/A-75101/08, p. 2
PN-91/R-87019 p. 3
PN-92/A-86522
PN-92/A-86732, p. 2.3.7
PN-A-78509:2007 p. 6.3.23
PN-A-79529-19:2005
PN-A-82060:1999
PN-A-86965:1997, p. 4.8
PN-EN 1132:1999 IFU No. 11 (Rev. 2015)
PN-EN 1133:1999 IFU No. 30 (Rev. 2005)
PN-EN 1135:1999 IFU No. 9 (Rev. 2005)
PN-EN 12014-3:2006
PN-EN 12143:2000 IFU No. 8 (Rev. 2017)
PN-EN 12148:2001 IFU No. 58 (Rev. 2005)
PN-EN 12856:2002
PN-EN 15086
PN-EN 16155:2012
PN-EN 1988-2
PN-EN ISO 14911:2002
PN-EN ISO 6571:2009+A1:2018-02
PN-EN ISO 927:2009 + PN-EN ISO 927:2009/AC:2012
PN-ISO 1444:2000
PN-ISO 15598:2002
PN-ISO 1572:1996
PN-ISO 1573:1996
PN-ISO 1575:1996
PN-ISO 1576:1996
PN-ISO 1578:1996
PN-ISO 1841-2:2002
PN-ISO 2446:2010
PN-ISO 3496:2000
PN-ISO 928:1999
PN-ISO 939:2001
PN-ISO 9768:1996 + PN-ISO 9768:1996/AC1:2000
Procedury opracowane przez laboratorium
Rozporządzenie Komisji (WE) nr 152/2009 z dnia 27 stycznia 2009 r., załącznik III, A (Dz.U. L 54 z 26.2.2009 z późn. zm.)
Rozporządzenie Komisji (WE) nr 152/2009 z dnia 27 stycznia 2009 r., załącznik III, C (Dz.U. L 54 z 26.2.2009 z późn. zm.)
Rozporządzenie Komisji (WE) nr 152/2009 z dnia 27 stycznia 2009 r., załącznik III, G, p. B (Dz.U. L 54 z 26.2.2009 z późn. zm.)
Rozporządzenie Komisji (WE) nr 152/2009 z dnia 27 stycznia 2009 r., załącznik III, H (Dz.U. L 54 z 26.2.2009 z późn. zm.)
Rozporządzenie Komisji (WE) nr 152/2009 z dnia 27 stycznia 2009 r., załącznik III, L (Dz.U. L 54 z 26.2.2009 z późn. zm.)
Rozporządzenie Komisji (WE) nr 152/2009 z dnia 27 stycznia 2009 r., załącznik III, M (Dz.U. L 54 z 26.2.2009 z późn. zm.)
Rozporządzenie Komisji (WE) nr 2870/2000 z dnia 19 grudnia 2000 r., załącznik, rozdział I, dodatek II, metoda B (Dz.U. L 333 z 29.12.2000 z późn. zm.)
Rozporządzenie Komisji (WE) nr 2870/2000 z dnia 19 grudnia 2000 r., załącznik, rozdział III.2 (Dz.U. L 333 z 29.12.2000 z późn. zm.)
Rozporządzenie Komisji (WE) nr 2870/2000 z dnia 19 grudnia 2000 r., załącznik, rozdział IX (Dz.U. L 333 z 29.12.2000 z późn. zm.)
Rozporządzenie Komisji (WE) nr 2870/2000 z dnia 19 grudnia 2000 r., załącznik, rozdział VIII (Dz.U. L 333 z 29.12.2000 z późn. zm.)
Rozporządzenie Komisji (WE) nr 2870/2000 z dnia 19 grudnia 2000 r., załącznik, rozdział X (Dz.U. L 333 z 29.12.2000 z późn. zm.)
Rozporządzenie Komisji (WE) nr 543/2008 z dnia 16 czerwca 2008, załącznik VIII (Dz.U. L 157 z 17.06.2008 z późn. zm.)
Rozporządzenie Komisji (WE) nr 900/2008 z dnia 16 września 2008, załącznik I (Dz.U. L 248 z 17.9.2008 z późn. zm.)
Rozporządzenie Komisji (WE) nr 974/2014 z dnia 11 września 2014 r. załącznik (Dz.U. L 274 z 16.9.2014 z późn. zm.)
Rozporządzenie MRiRW z dnia 25 czerwca 2022 r. Załącznik nr 2 (Dz.U. z 2022, poz. 1469)
Rozporządzenie MRiRW z dnia 25 czerwca 2022 r. Załącznik nr 3 (Dz.U. z 2022, poz. 1469)
Rozporządzenie MRiRW z dnia 25 czerwca 2022 r. Załącznik nr 5 (Dz.U. z 2022, poz. 1469)
Rozporządzenie MRiRW z dnia 25 czerwca 2022 r. Załącznik nr 7 (Dz.U. z 2022, poz. 1469)
Rozporządzenie Parlamentu Europejskiego i Rady (UE) nr 1169/2011 z dnia 25 października 2011 r. (Dz.U. L 304 z 22.11.2011 z późn. zm.)
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